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Care of the Coffee Pot

The coffee pot should never be washed in the water used for other dishes. In the beginning the various wire strainers should be rinsed with boiling water until, on looking through them, they are seen to be free from grounds. If a cloth strainer is used, rinse in cold water until clean, scald and rinse again, then hang up to dry. The pot itself should be rinsed and scalded daily with clear water. Once a week at least and twice is usually better, fill it with boiling water, drop in a lump of washing soda as large as a hazlenut, and let stand on the side of the fire for an hour or more, then wash and rinse very thoroughly; this will remove the oily deposit from bottom and sides, which, if left to accumulate, would make the coffee taste rank. It is also best to leave the cover open or off, that it may be well aired, unless the pot must be kept where it is exposed to dust.

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